The sweet salty maple bacon doughnut inspires today’s cookie dough recipe! A maple-infused brown sugar cookie dough base, swirled with crispy, crumbled bacon and mini maple butter truffles.
This recipe is our fourth cookie dough recipe being shared on Cookie Dough Week! Be sure to check out our cookie dough archives and tune in the rest of the week to see what’s next!
Loooovvveeee maple syrup. Haaaaattttteeee maple doughnuts. Lol. So maple truly is a love-hate relationship for me. Mom and I felt the same way about maple doughnuts and whenever Dad would bring some home, we’d remind him that the maple doughnuts needed to go in a separate box so as not to infect anything else.
But buttery maple syrup brown sugar cookies? Um – yes, please.
Or better yet? How about some maple-infused brown sugar cookie dough, swirled with crispy, crumbled bacon and the cutest little maple butter truffle balls? Double yes, please.
COOKIE DOUGH CLUES
Past health concerns with eating raw cookie dough stemmed from two ingredients: raw eggs and raw flour. This recipe omits eggs and uses heat-treated flour in order to avoid the risks associated with these ingredients.
I personally prefer to purchase my heat-treated flour from Page House, because (a) they have a well-tested process for killing 99.9% of the possible bacteria, and (b) it allows for last minute cookie dough cravings without having to heat treat the flour myself. But you can also buy it from Do in New York City.
Do so at your own risk. Honeyville has recommended heat-treating your raw flour by toasting it. Preheat your oven to 350 degrees Fahrenheit. Cover a baking sheet with aluminum foil and spread your flour out on the baking sheet. Bake the flour for five minutes, remove from the oven, and allow to cool completely before using in your recipe. (Using hot flour will change the texture of the cookie dough.)
If you get halfway through the cookie dough and decide you’d rather have cookies, these can be baked up! They will be much flatter, instead of thick, because of the missing eggs and smaller amount of flour. But the resulting cookies are especially good when they are fresh out of the oven and warm! Instructions are below!
LET’S CONNECT ON INSTAGRAM!
Be sure to stop by my instagram and as always, tag me if you try out any cookie dough of your own this week. I love seeing what you guys are making!
mikaela | wyldflour
1 Pint
Serves 4
Maple-infused brown sugar cookie dough, swirled with mini maple truffles and bacon!
60 minPrep Time
1 hrTotal Time
Save RecipeIngredients
- 5-6 strips bacon (~1/2 lb)
- 2 tablespoons salted butter, at room temperature
- 1/2 tablespoon maple syrup
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon imitation maple flavor
- 3/4 cup powdered sugar
- 1/2 cup salted butter, at room temperature
- 1/3 cup light brown sugar, packed
- 1/4 cup white granulated sugar
- 3 tablespoons grade A dark amber maple syrup
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon imitation maple flavor
- 1/4 teaspoon salt
- 1 cup + 2 tablespoons all-purpose heat-treated flour
- 1/2 teaspoon baking powder
- 1/3 cup crumbled bacon
- 1/3 cup mini maple truffles
Instructions
- Bacon! Preheat your oven to 350 degrees and line a baking sheet that has a raised edge with aluminum foil. Lay out your bacon strips so they do not overlap. Bake for 25-30 minutes until the bacon has darkened in color--this will vary depending on how thick cut your bacon is so check on it every ten minutes. Remove from the oven and use tongs to transfer the (very) hot bacon to a plate lined with paper towels. Let cool and crisp. Once cool, crumble the bacon and set aside.
- Mini Maple Truffles! In a small bowl, beat the butter, maple syrup, vanilla, and imitation maple together. Then beat in the powdered sugar a couple spoonfuls at a time until combined. Place in the refrigerator to harden a bit - at least 30 minutes. Use your fingers to scoop/pinch tiny pea-sized amounts of the truffle dough and roll into mini truffles. Place on a parchment-lined plate and place in the refrigerator to chill until ready to use.
- Cookie Dough! Let your butter come to room temperature. (Important: Do not melt your butter. This will result in a greasy cookie dough.)
- Cream the butter, brown sugar, and white sugar together in a medium-sized mixing bowl very well. Add maple syrup, vanilla extract, and imitation maple and mix until incorporated. Mix in flour, salt, and baking powder. (Be sure, if you've home heat-treated your flour, that the flour is 100% cool or it will change the texture of the cookie dough.)
- Stir in crumbled bacon and mini maple truffles and serve! (Will not judge if you drizzle with extra maple syrup.)
- Store leftover cookie dough in an airtight container in the refrigerator for up to two weeks and in the freezer for up to three months.
- Want cookies? Remove the cookie dough from the fridge and let come to room temperature (about 1 hour). Line a baking sheet with parchment paper and bake small 2-tablespoon sized scoops of dough at 375 degrees Fahrenheit for 7-10 minutes. Let the cookies cool and set on the pan. (These cookies will have a buttery-sugary texture due to the maple syrup!) Best to store any cookies in the refrigerator due to the bacon.
Notes
DISCLAIMER: The FDA has released information regarding the dangers of raw flour. Luckily, Page House sells a heat-treated flour that is safe to eat. Alternatively, you can heat treat flour in your oven, as described above. Please make sure you are using heat-treated flour so that you can enjoy cookie dough worry-free!
Check out our other edible cookie dough recipes in the archives!
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